Directions
1. Line a sheet pan with plastic wrap
2. Bring a large pot of water to a boil. Cook the pasta according to the directions, drain
3. Create a 1-inch thick layer of cooked spaghetti on baking sheet; top with plastic wrap and place another baking sheet on top along with a can or two to weigh down, cool in the fridge
4. When pasta is cool, use a biscuit cutter to cut pasta into 4-inch round circles
5. Heat olive oil in pan and crisp pasta discs on both sides
6. Create layers with pasta disc topped with a thick slice of tomato and sprinkle with a little sea salt
7. Top with a few slices of burrata cheese
8. Add a drizzle of pesto sauce and garnish with 2 basil leaves

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